Starward Solera Single Malt 700ml
Only
$111.00
Commercial description
Our first whisky to shun the humdrum
There's a time for tradition. And there's a time to go rogue. Solera was the first whisky where we borrowed from tradition then started asking questions. It left us with a whisky deemed world class not just by us, but award judges too.
Tasting notes
Nose / Bright tropical and orchard fruits, caramel and vanilla.
Palate / Toasty caramel and creme br?l?e, banana, figs and sweet spice.
Finish / Juicy and full with a lingering dry spice.
A touch of our first ever cask in every bottle.
Solera is a traditional method the Spanish used to age their Sherry and keep it consistent. A fractional amount of each young cask is blended with more mature spirit. It's the inspiration for making our Solera. And it means there's still a touch of our first ever cask in every bottle made today.
We source every Solera ingredient from just a day's drive away. A quintessential grain like Australian malted barley was a no-brainer to start with. Then, for a bold, craft flavour we ferment our barley with brewers' yeast.
Next, the barrel.
We wanted barrels with one hell of a history. Our Apera barrels, an Aussie fortified wine similar to Sherry, have typically held spirit over decades. That's some seriously flavourful oak.
We didn't stray far to find ones we like. Our Apera casks mostly come from McWilliams Winery, right on the border between Victoria and New South Wales. We often recooper, shave and char our barrels before filling them.
A neat reflection of Melbourne.
Sure, Aussie winter temperatures aren't far off the short Scottish summer. And they don't say Melbourne has 'four seasons in a day' for nothing. With a southern arctic breeze and northern desert winds, the weather here can be shockingly turbulent. But wildly varied temperature means whisky works harder in the barrel, absorbing flavour from the wood in a much shorter time.
Alc 43%
Commercial description
Our first whisky to shun the humdrum
There's a time for tradition. And there's a time to go rogue. Solera was the first whisky where we borrowed from tradition then started asking questions. It left us with a whisky deemed world class not just by us, but award judges too.
Tasting notes
Nose / Bright tropical and orchard fruits, caramel and vanilla.
Palate / Toasty caramel and creme br?l?e, banana, figs and sweet spice.
Finish / Juicy and full with a lingering dry spice.
A touch of our first ever cask in every bottle.
Solera is a traditional method the Spanish used to age their Sherry and keep it consistent. A fractional amount of each young cask is blended with more mature spirit. It's the inspiration for making our Solera. And it means there's still a touch of our first ever cask in every bottle made today.
We source every Solera ingredient from just a day's drive away. A quintessential grain like Australian malted barley was a no-brainer to start with. Then, for a bold, craft flavour we ferment our barley with brewers' yeast.
Next, the barrel.
We wanted barrels with one hell of a history. Our Apera barrels, an Aussie fortified wine similar to Sherry, have typically held spirit over decades. That's some seriously flavourful oak.
We didn't stray far to find ones we like. Our Apera casks mostly come from McWilliams Winery, right on the border between Victoria and New South Wales. We often recooper, shave and char our barrels before filling them.
A neat reflection of Melbourne.
Sure, Aussie winter temperatures aren't far off the short Scottish summer. And they don't say Melbourne has 'four seasons in a day' for nothing. With a southern arctic breeze and northern desert winds, the weather here can be shockingly turbulent. But wildly varied temperature means whisky works harder in the barrel, absorbing flavour from the wood in a much shorter time.
Alc 43%
